• Mix one cup of mascarpone cheese with the zest of 2 large lemons and add the honey and vanilla. Mix well.
• Beat the eggs and milk in a bowl, then dip the croissant halves in the mix. Heat 2-3 tbs of oil and gently toast the halves, turning over after a minute or so.
• Spread raspberry Jam on the bottom half of the croissant
• Top each croissant half with 1 tbs of the mascarpone.
• Add the fresh berries and press the 2 halves together.
• Drizzle with Honey and serve.

To make homemade mascarpone

•  Pour the heavy cream in a saucepan, and slowly bring to a low simmer (180 °F). Let it simmer for 2-3 minutes over low heat, then add the fresh lemon juice, and simmer for another 3 minutes.
• Remove from heat, and allow to cool off to room temperature. It will thicken slightly but will not curd. Line a strainer with 4 layers of cheesecloth and place over a bowl. Pour the cream in the strainer, tie the ends of the cheesecloth together, and cover with plastic wrap. Leave in the fridge overnight for a softer mascarpone cheese, or longer for a harder consistency.